Benoit

Benoit in NY - bistrot vertical (2) @M.PIAZZA

Photo Credit: Copyright Melissa Hom

Benoit

 

OPENING DATE: April 21, 2008

ADDRESS: Benoit
60 West 55th Street, New York, NY 10019
(Between Fifth and Sixth Avenues)

LOCATION: Benoit is located in the former space of the legendary French brasserie La Côte Basque, just steps from the shops along Fifth Avenue, a few blocks from Central Park and the Museum of Modern Art, and minutes from the theatre district.

RESERVATIONS: Reservations are suggested but not required

TELEPHONE: 646.943.7373
FAX: 646.943.7330

EMAIL: bistrot@benoitny.com
WEBSITE: www.benoitny.com

HOURS OF OPERATION:
BISTROT

RESTAURANT: All-day dining, 7 days a week, 102 seats
11:45am to 10:30pm (11:00pm on Fridays and Saturdays)

BAR: 11:45am to 12:00am, 31 seats
Happy Hour ‘Buy one, get one’ from 4:00 to 6:00pm on weekdays

PRIVATE SALONS: Located on the second floor above the restaurant, the salons are comprised of
3 exquisitely designed rooms. Combined they can accommodate 60 guests.They can also be subdivided to host smaller groups and all types of events, according to guests’ needs.

For those guests opting to dine in the luxurious OFFICINE, a stunning 10-seat room set in an antique 19th century pharmacy from Bordeaux, the restaurant offers a specially created menu along with access to Alain Ducasse’s wine cellar.

The CUISINE: Executive Chef & Partner Pierre Schaedelin has created a menu of traditional French bistro cuisine such as pâté en croûte, escargots with garlic and parsley butter, egg mayo at $1 each, pike quenelles, roast chicken with French fries, steak aux poivres, classical French cheeses, to enticing recipes for millefeuille, traditional tarte tatin, and vanilla profiteroles with warm chocolate sauce.

The WINE: Benoit’s wine list features more than 200 selections of white and red references, from small French producers to the best years for California and Bordeaux.

TEAM: 80 associates in total

CHEF-CREATOR: Alain Ducasse

EXECUTIVE CHEF & Partner: Sébastien Rondier BENOIT NY Exec Chef & Parnter Pierre Schaedelin 2@ Melissa HOMPhoto Credit: Copyright Melissa Hom

 

ASSISTANT GENERAL MANAGER: Estelle Lamotte

EXECUTIVE PASTRY CHEF: Jean-Sébastien Magat

SOMMELIER: Arnaud Demas

DIRECTOR OF PRIVATE DINING: Gwendal Goulet
Our Director of Private Dining is delighted to discuss further possible seating options in the private dining salons.
g.goulet@benoitny.com

DESIGN: To preserve tradition, elements from the enchanting Benoit in Paris and details from La Côte Basque have been woven into Benoit in New York’s design. The tableware is also meant to illustrate the balance of tradition and modernity. Several pieces are sourced from around the world, with many signature elements made exclusively for Alain Ducasse.

________________________________________________________

Review By Nancy Walman

BISTROT BENOIT NYC

(Another Success Story)

Benoit in NY Bar (1) @MThe Bar. Photo Credit: Copyright Melissa Hom

Located in the space formerly occupied by La Côte Basque, Manhattan’s Benoit echos Alain Ducasse’s original Benoit in Paris and represents an opportunity to recreate a unique bistro experience within a dynamic urban environment while still preserving the tradition and inviting feel of Benoit in Paris, which first opened its doors in 1912 and became part of the Groupe Alain Ducasse in April 2005 (There is also a Benoit in Tokyo).

The dining room is an airy space, with a ceiling that features a trompe l’oeil blue sky, blonde oak walls, large mirrors set throughout that give the room a sense of textured comfort, cozy red banquettes, and a mix of solid oak and zinc tables. Those who allow their eyes to wander will uncover Chef Ducasse’s private collection of individual miniature liquor bottles and special carafes that are featured in two antique vitrines at the back of the main dining room.To preserve tradition, elements from the original La Côte Basque have been woven into Benoit’s décor, such as the restaurant sconces and chandelier, cartoon medallions reminiscent of early 20th century Paris, and decades-old black and white photographs of patrons dining in the restaurant during years past.

The Cuisine, while classic, is tempered with contemporary touches that are in step with today’s life style such as jumbo lump crab salad, celery/apple remoulade and citrus dressing. Executive chef Sébastien Rondier , a close collaborator of Ducasse since 2000, has composed a menu that respects tradition and technique. The menu’s clever charm is apparent in the dishes many of which are drawn from Benoit’s repertoire of 50 to 100 year old recipes.

The menu features a large variety of à la carte dishes, from appetizers to desserts, as well as a daily listing of specials. Appetizers include such French classics as a dense pâté en croûte, a superb foie gras and poached green asparagus with a mousseline sauce. Entrees offer pike quenelles with a Nantua sauce that are feather-light and not to be missed.

If you have but one entree, share the garlic roasted chicken with French fries L’ami Louis-style (a bargain at $42 for 2). It arrives whole for your inspection and then is beautifully sliced and served family style. The skin is crispy; the meat is moist; the garlic is heavenly. Other options include, steak au poivre with pommes soufflées and such perfect seafood as skate wing meunière, broccoli rabe, lemon, capers and brown butter sauce.

Finish your dinner with classical French cheeses like a selection of Coupole, Saint-Nectaire, Comté, Camembert, Fourme d’Ambert followed by an enticing dessert: millefeuille, vanilla profiteroles with warm chocolate sauce or the traditional tarte tatin. We adored the NOUGAT GLACÉ with pistachio ice-cream and passion fruit.

Benoit’s wine list features more than 200 selections of white and red references, with 65% of the list from the main wine producing regions in France and 35% from the United States. A unique selection of wines by the glass as well as wines from custom-designed carafes will also be available.Service is unpretentious, attentive and bistro-perfect.

Of all the bistros of New York, Benoit gets our vote for true Parisian experience with wonderful food, wines, welcoming service and the stamp of the masters: Alain Ducasse and EXECUTIVE CHEF & Partner: Sébastien Rondier. That’s A Major.

Copyright 2009 By Punchin International®. All Rights Reserved.

Dinner Menu (Subject to Change)

COLD APPETIZER
Tartare and marinated SALMON, 16
mimosa condiment
JUMBO LUMP CRAB salad, 18
celery/apple remoulade, citrus dressing
EGG mayo a piece 1
DUCK FOIE GRAS terrine, 21
toasted Parisienne brioche
PÂTÉ EN CROÛTE, 15
Lucien Tendret’s recipe since 1892
LEEK, Gribiche sauce 12
with warm crispy PIG TROTTER 14
ROOT VEGETABLE & BEEF TERRINE, 12
“Pot-au-feu” style, horseradish sauce
WARM & HOT APPETIZER
PIG CHEEKS, frisée and lentils salad, 12
mustard/cumin vinaigrette
Grilled SARDINE tartine, 12
eggplant caviar, red pepper, olives
ONION SOUP gratinée 11
LOBSTER BISQUE, fresh cream 15
ESCARGOTS, garlic and parsley butter
1/2 a dozen 11 dozen 18
AMERICAN CLASSIC

CAESAR SALAD,
egg/croûtons, parmesan crisp
12

COBB SALAD,
avocado, quail egg, bacon, chicken,
blue cheese dressing
15

HAMBURGER / CHEESEBURGER,
French fries
16 / 17
For parties of 6 guests or more 20% gratuity will be applied
WINE BY THE GLASS
GLASS CARAFE
CHAMPAGNE 6oz 17oz
nv CREMANT DU JURA – F.Lornet 10
nv TAITTINGER 16
nv AYALA – Rosé 27
WHITE WINE
2007 Languedoc -GRENACHE/VIOGNIER 9 24
Domaine la Croix Belle
2007 Alsace – RIESLING 11 28
J. Ginglinger
2006 SantaBarbaraValley-CHARDONNAY 12 32
Summerland
2007 Sancerre – SAUVIGNON 13 34
Domaine S.Bailly
2006 Long Island – PINOT BLANC 13 34
Lieb Family Cellars
RED WINE
2007 Côtes du Rhône – SYRAH 10 26
Jaboulet-Ainé
2005 Languedoc – PINOT NOIR 11 28
Rutz Cellars
2005 Lussac Saint-Emilion – MERLOT 12 32
Château Bonnin Pichon
2004 Languedoc – GRENACHE 14 36
Les Creisses – P.Chesnelong
2006 Napa Valley-CABERNET SAUVIGNON 14 36
Twenty Rows
RESTAURANT WEEK
Add a glass of wine for $9 sommelier’s pick

APPETIZER
Tartare and marinated SALMON,
mimosa condiment
ROOT VEGETABLE & BEEF TERRINE,
“Pot-au-feu” style, horseradish sauce
SPLIT PEA SOUP, golden croûtons
NIÇOISE SALAD, tuna belly,
tomato, marinated bellpepper, boiled egg
MAIN COURSE
Puff pastry crusted SALMON,
vegetable julienne, shallot/tarragon sauce
SKATE WING Meunière,
broccoli rabe, lemon, capers, brown butter
Breaded CHICKEN breast,
potatoes, bacon, pearl onions, fresh herbs
Pan-fried CALF LIVER,
roësty, Xeres sauce
ARTISANAL PASTA,”daube de boeuf”
DESSERT
MERINGUE-LEMON TARTE
CHOCOLATE CAKE, vanilla cream
CHEESECAKE, raspberry sorbet
35
SIDE DISH 7
French fries
Gratin Dauphinois
Homemade spaetzle
Creamed spinach
Our seasonal vegetables
MAIN COURSE
CHATHAM COD casserole, 24
red pepper, fennel, tomato, onion, zucchini and taggiasche olives
ATLANTIC SALMON, artichoke, carrot, bok choy, 27
shallot/tarragon sauce
QUENELLES DE BROCHET, Nantua sauce 19
MAINE LOBSTER ravioli, roasted half lobster, crustacean sauce 33
DAY BOAT SCALLOPS, Yukon gold potatoes, leeks, 24
Marinière sauce
SKATE WING Meunière, broccoli rabe, lemon, capers, brown butter 23
CASSOULET, Jean-Jacques Rachou’s recipe 26
Sirloin STEAK AUX POIVRES, mixed vegetables 10 oz 38
BB SLIDERS, boudin noir, apple marmelade, French fries 17
COLORADO LAMB chop,medallion & filet, gratin Dauphinois 36
Hand-chopped BEEF TARTARE, French fries 27
DUCK À L’ORANGE, braised leg, glazed turnips and rutabaga 26
Breaded CHICKEN breast, “Grand-mère” garnish
potatoes, bacon, pearl onions, fresh herbs 20
FOR TWO

CHARCUTERIE & PÂTÉS
selection
Tasting of charcuterie to share,
cornichons & Dijon Mustard
42

ROAST CHICKEN
with garlic cloves, French fries
42
DESSERTS
OUR BABA, Rum and whipped cream 12
CRÈME CARAMEL 8
Vanilla MILLEFEUILLE 10
Baked ALASKA, Grand Marnier ice-cream, tangerine coulis 10
CHOCOLATE SOUFFLÉ, vanilla ice-cream (allow 15 minutes) 12
NOUGAT GLACÉ, pistachio ice-cream, passion fruit 10
ICE CREAM and SORBET SELECTION 8
FOR TWO

TARTE TATIN,
crème fraîche
24

BENOIT PROFITEROLES,
vanilla ice cream,
chocolate sauce
20
Discover our private dining rooms For your office or personal parties, please ask our Maître d’ for a tour or more information
SEMAINIER
— M O N D A Y —
NAVARIN D’AGNEAU
28
— T U E S D A Y —
COQ AU RIESLING, SPAETZLE
28
— W E D N E S D A Y —
BLANQUETTE DE VEAU
32
— T H U R S D A Y —
CHOUCROUTE GARNIE
32
— F R I D A Y —
DAURADE
SAUCE BOUILLABAISSE
32
— S A T U R D A Y —
BOEUF ROSSINI
44
— S U N D A Y —
TÊTE DE VEAU BENOIT
26
CHEESE

SELECTION OF FIVE
MATURE CHEESES,
toasted country bread
18
Coupole, Saint-Nectaire,
Comté, Camembert,
Fourme d’Ambert

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Bar List

BOURBON
Jack Daniel’s / Southern Comfort 12
Maker’s Mark / Wild Turkey / Jim Beam 14
Knob Creek 18
FRENCH SINGLE MALT WHISKY
Guillon 13
Single Malt de Louvois 13
SINGLE MALT SCOTCH
10yrs Laphroaig / Glenmorangie /Talisker/ Aberlour / Glenkinchie 13
12yrs Glenfiddich / Macallan / Glenlivet / Dalamore / 14
15yrs Dalwhinnie / Laphroaig 20
17yrs Bowmore 30
18yrs Macallan / Glenlivet / Highland Park 30
6oz 17oz
CHAMPAGNE/SPARKLING GLASS CARAFE
nv CREMANT DU JURA – Frédéric Lornet 10
nvTAITTINGER 16
nv AYALA – Rosé 27
WHITE WINE
2007 Languedoc – GRENACHE/VIOGNIER – Domaine la Croix Belle 9 24
2007 Alsace – RIESLING – J. Ginglinger 11 28
2007 Santa Barbara – CHARDONNAY – Summerland 12 32
2007 Sancerre – SAUVIGNON – Domaine S.Bailly 13 34
2006 Long Island – PINOT BLANC – Lieb Family Cellars 13 34
RED WINE
2007 Côtes du Rhône – SYRAH – Jaboulet-Ainé 10 26
2005 Languedoc – PINOT NOIR – Rutz Cellars 11 28
2005 Saint Emilion – MERLOT – Château Bonnin Pichon 12 32
2004 Languedoc – GRENACHE/SYRAH – Les Creisses – P. Chesnelong14 36
2006 Napa Valley – CABERNET – Twenty Rows 14 36
DRAFT B E E R
Stella Artois 7
BEER 7
Hoegaarden / Kronenbourg 1664
Amstel Light / Paulaner N/A
Budweiser 6
VALENTINE’S MENU for nibbling and sharing
full menu also available $
EGG MAYO a piece 1
Pork RILLETTES, country bread 6
Duck FOIE GRAS terrine, toasted Parisienne brioche 1/2 portion 10
SHRIMP COCKTAIL 1/2 dozen 12
Tartine of SALMON TARTARE, honey, dill, mustard vinaigrette 6
ESCARGOTS with garlic and parsley butter 1/2 dozen 11
GRUYÈRE TOAST, cherry tomatoes, red pepper, scallion, mustard 6
CAESAR SALAD, egg crouton 12
SIDE DISH 7
French fries
Gratin Dauphinois
Homemade spaetzle
Creamed spinach
HERB/RICOTTA BARBAJUAN
9
Spicy CHICKEN WINGS
sour cream dipping sauce
12
Mini crispy CROQUE MONSIEUR
ham, Comté cheese au gratin,
mesclun
6
Mini HAMBURGER / CHEESEBURGER
French fries
7
Mini BB SLIDERS
Boudin noir, apple marmelade,
French fries
7
FOR TWO
CHARCUTERIE & PÂTÉS selection 42
tasting of charcuterie to share
CHEESE SELECTION 18
toasted country bread
PÂTÉ EN CROUTE 18
Lucien Tendret’s recipe since 1912
B . S IGNATURE 15
MARTINI
GIRLY MARTINI
Gin / Hibiscus
BENOIT MARTINI
Gin / Verveine de Velay Pages / Maraschino
GRAPEFRUIT MARTINI
Grey Goose Orange Vodka / Cointreau / grapefruit & lemon juice
WHITE MARY MARTINI
Crop Organic Tomato Vodka / chili / celery salt / lemon juice
SO HOT MARTINI
Absolut Peppar Vodka / Peach Liquor / Mandarin
$
BLENDED MALT SCOTCH
Johnnie Walker red / Cutty Sark / Dewars White label 12
Johnnie Walker black / Chivas Regal / 12 yrs Dewars 14
Johnnie Walker green 20
Johnnie Walker gold 30
IRISH & CANADIAN WHISKEY
Seagrams 7 12
Bushmill’s / Canadian Club / Jameson / Crown Royal 14
PORT
Dow’s – Vintage 1977 13
COGNAC
VS Frapin 15
VSOP Courvoisier / Léopold Gourmel 18
XO Jules Duret 20
NV Martell Cordon bleu 29
ARMAGNAC
NV P. Lasserre 20
1980 Darroze 40
1966 Darroze 55
1950 Domaine de Béoulaygues 85
CALVADOS
Vieille réserve Dupont 20
EAUX-DE-VIE BLANCHE
Poire Williams / Kirsch / Mirabelle / Framboise 12
CORDIAL
Cinzano / Punt E Mes / Campari 10
Suze / Noilly Prat / Dry Sack / Tio Pepe / Amaretto 12
Lillet blanc 13
Drambuie / Marie Brizard / Bailey’s / Cointreau / Grand Marnier 14
Kahlua / Sambuca Romana 12
Bénédictine / Grand Marnier Cuvée du Centenaire 17
Pernod / Ricard 10
Chartreuse V.E.P. 26
B .
CREAT ION
for two 20
PIÑA
COLADA
FONDUE
Bacardi Rum
Peach Liquor /
Pineapple
FRENCH
TOAST
Strawberry
Vodka /
Chambord /
Strawberries /
toasted
baguette
COCKTAIL
SAINT GERMAIN BOULEVARD
Champagne / Gin / Saint Germain /
Fresh cucumber
FINAL’ O (Fine à l’eau)
VS Frapin Cognac / natural grape syrup /
lemon twist / seltzer water
FRENCH MOJ I T O
10 Cane Rum / fresh mint /
natural grape syrup / Champagne
STRAWBERRY COCONUT MOJITO
Parrot Bay Coconut Rum / fresh mint /
strawberry syrup
PIMM’S COCKTAIL
Crop Organic Cucumber Vodka / Pimm’s /
Sprite / lemon juice / orange twist
WEDDING GOWN
Champagne / Vanilla Vodka /
Cacao Liquor / Malibu / Litchi
HER BELLINI
Champagne / Chambord / Jack Daniel’s /
Violet / Lemon Juice

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A Bow to Decor

M. Ducasse wanted to recreate the early-20th-century décor of Benoit in Paris within the four walls of Benoit in New York. Everything from the tiling to the wood paneling, the red velvet banquettes to the copperware, the engraved panes of glass to the marble pedestals, the lamps and huge mirrors to the old posters adorning the walls echoes the feeling of the original Benoit. The restaurant seats 133 guests, including the 31-seat bar and 102-seat dining room on the main level. A 70-seat private dining room located on the second level can be subdivided into three smaller private dining salons: Saint Martin, Hôtel de Ville, and Rivoli, each named after streets leading to Benoit in Paris. Outdoor seating will be available during the warmer months.

The tableware at Benoit is meant to illustrate the balance of tradition and modernity. Several pieces are sourced from around the world, with many signature elements made exclusively for Alain Ducasse: custom-made red coffee cups by Pillivuyt, steak knives by Opinel, colourful individual “cocottes” for side dishes, and slate lion’s head soup bowls.

About Groupe Alain Ducasse
Groupe Alain Ducasse devotes itself with passion to culinary pleasures and the art of hospitality in order to exceed the expectations of its international clientele. The Group keeps on developing new ideas and ensuring they are successfully put into practice. This constant search for excellence relies on the particular talents of the men and women of the Group, on the utmost quality of its products and on a complete knowledge of modern technologies. At the head and heart of his Group, Alain Ducasse is both a chef-creator and a strict entrepreneur. As a creator, he insists on offering a cuisine that is just right while as an entrepreneur, he is the driving inspiration behind his ventures, shares his in-depth knowledge and a unique vision of the food service and hospitality industry. Groupe Alain Ducasse operates in the field of hospitality with Alain Ducasse’s traditional hotels in Provence and in Italy as well as with hotel consortium Châteaux & Hôtels Collection. The Groupe’s involvement in knowledge transmission focuses on three complementary activities: publishing, training for professionals as well as the general public, and consulting. For more information on Groupe Alain Ducasse, please visitwww.alain-ducasse.com.

_______________________________________________________

The other members of the Benoit family:

Benoit in Paris
20, rue St. Martin
75004 Paris
T: +33 (0)1 42 72 25 76

Benoit in Tokyo
La Porte Aoyama 10F
5-51-8 Jingumae, Shibuya-ku, Tokyo
T: + 81 (0)3-5468-0881

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